Carrot Oatmeal Cookies

Mixed, rolled, scooped, and baked with old fashioned oats, sliced almonds, and butterscotch chips, these are not your average oatmeal cookies, they’re better!

Ashley Durand

Recipe - Heinen's of Rocky River

Prep Time10 Minutes

Servings24

Cook Time15 Minutes

Ingredients

1 ½ cup Heinen’s old fashioned oats

1 cup all-purpose flour

¾ tsp. baking powder

½ tsp. baking soda

1 tsp. Heinen’s ground cinnamon

1/2 tsp. Heinen’s ground nutmeg

1/2 tsp. Heinen’s ground ginger

1/4 tsp. Heinen’s ground cloves

1/2 tsp. kosher salt

1/2 cup Heinen’s unsalted butter, melted and cooled

1/4 cup turbinado raw sugar

1/2 cup Heinen’s brown sugar, packed

1 large Heinen’s cage free egg

1 cup shredded carrots

1/2 cup butterscotch chips

1/2 cup sliced almonds, if desired

1 tsp. vanilla

2 Tbsp. cold water, if needed to shape the dough

Directions

In a large mixing bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
In a medium-size mixing bowl, whisk together the melted and cooled butter, turbinado sugar and brown sugar. Add the egg and vanilla and whisk well, then stir in the carrots and almonds.
Add the wet ingredients to dry ingredients and stir until well incorporated.
Fold in the butterscotch chips.
Cover the bowl and chill in the fridge for at least 2 hours.
Preheat the oven to 350° F and line a baking sheet with parchment paper.
Portion the dough into balls using a cookie scoop. Place each dough ball 2 inches apart on the lined baking sheet. Flatten each dough ball slightly to ensure even baking.
Bake for 12-15 minutes, checking for doneness after 10 minutes.
Remove from the oven, cool, and enjoy!

10 minutes

Prep Time

15 minutes

Cook Time

Servings

Directions

In a large mixing bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
In a medium-size mixing bowl, whisk together the melted and cooled butter, turbinado sugar and brown sugar. Add the egg and vanilla and whisk well, then stir in the carrots and almonds.
Add the wet ingredients to dry ingredients and stir until well incorporated.
Fold in the butterscotch chips.
Cover the bowl and chill in the fridge for at least 2 hours.
Preheat the oven to 350° F and line a baking sheet with parchment paper.
Portion the dough into balls using a cookie scoop. Place each dough ball 2 inches apart on the lined baking sheet. Flatten each dough ball slightly to ensure even baking.
Bake for 12-15 minutes, checking for doneness after 10 minutes.
Remove from the oven, cool, and enjoy!